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Books in Food science and technology

The Food Science and Technology portfolio covers food safety, quality assurance, processing techniques, sensory analysis, nutrition, and food innovation. Featuring the latest research, technological advances, and practical case studies, these resources support researchers, technologists, and students in developing safer, healthier, and sustainable food products. This collection emphasizes food security, traceability, and novel processing methods, addressing global challenges in nutrition and food supply with actionable insights.

  • Natural Food Colorants

    Chemistry, Health Aspects, and Industrial Applications
    • 1st Edition
    • Mohamed Fawzy Ramadan + 2 more
    • English
    Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications is a comprehensive resource designed for food scientists, food technologists, and food chemists, interested in the use of sustainable food colorants for product development, functional foods, and nutraceuticals. The volume is divided into three comprehensive sections offering readers an in-depth exploration of the chemistry and functionality of various natural pigments, including anthocyanins, carotenoids, betalains, and chlorophylls. Emphasizing innovative extraction techniques, the book highlights methods that enhance yield and stability, paving the way for the development of healthier functional foods devoid of harmful additives. Natural Food Colorants: Chemistry, Health Aspects and Industrial Applications further addresses critical themes of sustainability, environmental impact, and regulatory considerations, providing a holistic view of the industry landscape. With 15 chapters written by a global team of experts, readers will encounter topics ranging from food colorant diversity and classification—such as brown algae, licorice, phycocyanin, and anthocyanidin—to specific applications of colorants in various industries. As the demand for clean label products continues to rise, coupled with the heightened awareness of the environmental risks associated with synthetic chemicals, this book addresses the pressing need for manufacturers to transition from artificial dyes and additives to their natural counterparts.

  • Bio-functional Cosmetics for Health

    Exploring Nature’s Ingredients for Safety, Efficacy, and Sustainability
    • 1st Edition
    • Alexandros Tsoupras + 1 more
    • English
    Researchers in the food sciences, pharmacology, and dermatology, as well as R&D professionals are looking for the latest advancements in health-promoting ingredients--from plants, animals, and their by-products to microorganisms--to address the growing cosmeceutical and nutricosmetic categories. Bio-functional Cosmetics for Health: Exploring Nature’s Ingredients for Safety, Efficacy, and Sustainability bridges the gap between cosmetics, nutraceuticals and pharmaceuticals providing the latest research for developing health-promoting cosmeceuticals and nutricosmetics from various food sources and food waste. From medicinal plants, teas, cacao, coffee, fruits, vegetables, plant oils, nuts, and cereals to marine microorganisms, fungi, insects, crustaceans, and more, Bio-functional Cosmetics for Health: Exploring Nature’s Ingredients for Safety, Efficacy, and Sustainability takes a close look into the safety, efficacy and sourcing of bioactives from these food sources and how they can be sustainably used as ingredients to create bio-functional cosmetics, cosmeceuticals and nutricosmetics. Readers will gain insight on the anti-inflammatory, antioxidant, anti-aging and anti-cancer properties of bioactive ingredients in cosmetics and will also be informed on the latest regulatory and safety issues and R&D trends for the application of bioactives in functional cosmetics and cosmeceutical products.

  • Meat Preservation and Packaging Techniques

    • 1st Edition
    • Lin Lin
    • English
    Meat Preservation and Packaging Techniques covers a range of conventional and state-of-the-art techniques for preservation of meat and meat products to reduce spoilage and waste. Packaging, which plays a key role in preservation, will be covered in depth, including novel intelligent meat packaging materials, such as biopolymer-based edible coating and films. This interdisciplinary work will cover food quality assurance, safety, shelf-life extension, nanotechnologies, nano and biomaterials, and more. Written and edited by experts at the forefront of this field and its technology, Meat Preservation and Packaging Techniques is a key resource for researchers in both industry and academic settings.

  • Nonthermal Extraction Technologies of Polysaccharides

    Principles, Techniques, Characterization, and Applications
    • 1st Edition
    • Seyed Mohammad Taghi Gharibzahedi
    • English
    Nonthermal Extraction Technologies of Polysaccharides: Principles, Techniques, Characterization, and Applications is an essential resource for researchers and professionals in the fields of food sciences, pharmacology, cosmeceuticals, and biomedical applications. This comprehensive volume explores cutting-edge nonthermal extraction technologies, including ultrasound, microwave, high-pressure, pulsed electric field, enzymatic extraction methods, and cold plasma technology and its effects on polysaccharide biofunctionalities, such as antioxidant and antimicrobial properties, and its potential applications. By highlighting how these advanced techniques significantly enhance polysaccharide yield, bioactivity, and purity compared to traditional approaches, this book provides invaluable insights for those engaged in the extraction and application of polysaccharides from diverse sources, including plants, animals, microorganisms, and marine environments. The initial chapters introduce the fundamental structures, sources, and importance of polysaccharides, setting the stage for a deeper understanding of their functionality and chemical characterization. Beyond extraction methodologies, Nonthermal Extraction Technologies of Polysaccharides: Principles, Techniques, Characterization, and Applications emphasizes the bioactive properties of polysaccharides, detailing their roles in functional foods, beverages, nutraceuticals, and pharmaceuticals. The text presents a thorough examination of the therapeutic benefits associated with these compounds, including anti-cancer, antioxidant, antimicrobial, anti-inflammatory, and anti-obesity properties. By offering both theoretical frameworks and practical guidance, this book equips professionals with the knowledge required to effectively incorporate polysaccharides into health-promoting products for advancing research and applications in the evolving landscape of functional foods and biomedical innovation.

  • Politics, Practice, and Policy: How to Get Things Done in Food and Nutrition, 10 Case Studies

    How to Get Things Done in Food and Nutrition, 10 Case Studies
    • 1st Edition
    • Eileen Kennedy
    • English
    Mixing scientific facts with an explanation of the partisan priorities of competing interest groups, Food and Nutrition Policy: 10 Case Studies for Developing Effective Policies and Programs explains how policy compromises are reached and then changed over time as new information becomes available. Derived from the authors’ experiences while serving as a political appointee in the federal government, and participating on international committees and boards as well as updated materials from a graduate course which she teaches on global food and nutrition policy at Tufts University, the 10 case studies presented in this book provide real world learning examples on how contentious issues are resolved in the political process. While each of the ten chapters focuses on a specific topic, Food and Nutrition Policy: 10 Case Studies for Developing Effective Policies and Programs showcases an overriding theme of food and health justice, equity, and empowerment. Readers will deduce key factors to examine in pivotal policy decisions while the author dissects polarizing topics such as examining the successes and failures of dietary guidelines, front label packaging approaches, implications of expanding personalized nutrition, the obesity epidemic and anti-obesity drugs, the role of GMO’s in agricultural production, and more.

  • Starches in Smart Packaging

    • 1st Edition
    • Swarup Roy + 1 more
    • English
    Starches in Smart Packaging explores the innovative use of biodegradable, starch-based polymers in developing sustainable packaging solutions. Derived from natural resources such as maize, rice, and tubers, starch is a non-toxic, eco-friendly material with great potential to replace conventional plastics. This book addresses the growing need for environmentally responsible packaging by covering research from laboratory studies to industrial applications, focusing on smart packaging for food preservation, quality monitoring, and active packaging functionalities. The content includes detailed discussions on starch extraction processes, fabrication techniques, and methods to enhance properties like barrier, thermal, and mechanical performance. It also examines the incorporation of bioactives, nanomaterials, natural colorants, and cross-linkers to create advanced packaging materials. The book highlights applications in extending shelf life, monitoring food freshness, and ensuring safety, alongside considerations for large-scale production, biodegradability, and sustainability. Additionally, it discusses regulatory frameworks, consumer acceptance, and future challenges in the field. Designed for researchers, industry professionals, and policymakers, Starches in Smart Packaging provides a comprehensive overview of the latest advancements, environmental benefits, and potential hurdles. It is an essential resource for promoting eco-friendly, innovative packaging solutions aligned with sustainability goals.

  • Advances in Potato Chemistry and Technology

    • 3rd Edition
    • Jaspreet Singh + 1 more
    • English
    Advances in Potato Chemistry and Technology, Third Edition is a comprehensive guide that explores the identification, analysis, and application of chemical components in potatoes for both food and non-food uses. This edition thoroughly revises and updates previous content, offering foundational science on potato components, structure, and functional components. The book further delves into the variety of potatoes, their storage conditions, and optimal processing methods. Editors Singh and Kaur have collaborated with global experts to provide insights into emerging areas, including genetic modification, health benefits, food security contributions, and waste utilization.Ideal for academic and industry food scientists, food chemists, and nutritionists, this book is also valuable for those involved in food security and advanced-level food science students. It includes information on the burgeoning field of genetic modification, the role of potatoes in human health, and their impact on food security. Additionally, the book addresses the reduction and utilization of potato waste, making it a vital resource for anyone interested in the multifaceted applications of potatoes.

  • Plant Powered Probiotics

    Exploring Science and Health Behind Non-Dairy Fermented Beverages
    • 1st Edition
    • Pintu Choudhary + 2 more
    • English
    The demand for foods containing probiotics coupled with an increased desire for dairy alternatives, has opened the door for the creation of functional non-dairy beverages that have proven track records for gut and immune health. Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages, highlights fermentation origins, processes, and novel plant-based ingredients, while exploring health effects and digestive benefits.From fruits and vegetables to legumes and nuts, Plant Powered Probiotics: Exploring Science and Health Behind Non-Dairy Fermented Beverages guides readers through the scientific aspects of fermentation including detailing microbial roles, health benefits and quality control. It compares health advantages to other sources while emphasizing gut health and the importance of pro-and prebiotics for a healthy microbiome. Precision fermentation, strain selection, and optimized production processes are addressed along with the safety of agro-waste of some common plant-based ingredients. The book concludes with the next generation and emerging trends in non-dairy probiotic beverage formulations.

  • Advances in Food and Nutrition Research

    • 1st Edition
    • Volume 121
    • English
    Advances in Food and Nutrition Research series, highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an international board of authors.

  • Beverage Packaging

    Advances, Challenges, and Emerging Technologies
    • 1st Edition
    • Ana Teresa Sanches Silva + 2 more
    • English
    Beverage Packaging: Advances, Challenges, and Emerging Technologies addresses the unique packaging challenges and opportunities within the beverage industry. The resource begins with key background and foundational information, such as the basics of packaging for different types of beverages. It then delves into innovations in conventional packaging, before moving into active and intelligent packaging, nanotechnology, and sustainable and biodegradable solutions. Key interdisciplinary topics are also included, such as package design, food fraud prevention, and regulatory aspects. Beverage Packaging: Advances, Challenges, and Emerging Technologies consolidates consumer trends, technological advancements, the latest scientific research, and regulatory requirements within this rapidly advancing area of technology. This book will serve as an indispensable resource for academic and industry scientists, as well as beverage industry stakeholders and professionals.

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